If you're a fan of a traditional stuffed pepper, you're gonna love these! They are easy to put together, they are full of flavor, and you can make them ahead of time because they reheat beautifully. I also like the fact that you can customize them to fit your preferences. For these stuffed peppers, I've offered 2 options: a traditionally used method using ground meat & rice, and a Keto friend version using ground meat & riced cauliflower! Both versions are delicious, y'all!! **Jump to the bottom of the page for the recipe.**
Now, personally I am not a huge fan of bell peppers. Actually, I loathe the green ones. YIKES! I've learned to have a respect for the brightly colored ones because their flavor is not over-powering and they do add a nice undertone in the flavor profile of certain dishes.
Luckily for Brad and the rest of my folks, I'm not above cooking what they like even if I'm not keen on it myself. Truth be told, these peppers turned out beautifully! They are probably high on the list for many people when it comes to comfort food, and I totally get it. They are juicy, savory, and quite nostalgic. Oh, and they are versatile! I diverted from the traditional route and came up with this version of stuffed peppers with a Mexican flair, and I got 2 thumbs up from everyone at the dinner table!
It's definitely a process, but it's well worth the effort!
Don't be intimidated by the number of ingredients in this recipe. I wanted them to be full of flavor so I used an assortment of savory herbs and spices. You can take a short cut by using your favorite salsa and a few tablespoons of your favorite Mexican spice mix like taco or enchilada seasoning. There's no wrong way, believe me! I served mine with a side of sautéed asparagus and it was delightful! Let me know your thoughts on this recipe!! Can't wait to hear from you!!!
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Recipe for downloading or printing:
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